Bowl of white chicken chili with cream cheese garnished with cilantro

White Chicken Chili with Cream Cheese

BySavannah Brooks
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Short, Catchy Intro

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Sometimes you just want a bowl of something creamy, hearty, and absolutely delicious without transforming your kitchen into a disaster zone. Enter my White Chicken Chili with Cream Cheese. It’s like a warm hug in a bowl and quite possibly the easiest thing you’ll whip up this week. Trust me. Your taste buds will thank you, and so will your couch when you snuggle up with a hearty bowl.

Why This Recipe is Awesome

Let’s get one thing straight. This White Chicken Chili is idiot-proof. Even I didn’t mess it up, which should tell you something. It’s comforting, creamy, and packed full of flavor. Plus, everything comes together in one pot, which means fewer dishes and more time to binge-watch your new favorite show. And let’s be real, who doesn’t want to simplify their life? You can literally throw everything into a pot and let it do its thing while you sip on a drink and plot world domination—or take a nap, whichever you prefer.

And did I mention it’s customizable? You can throw in whatever you have lying around from your last grocery haul and it’ll still taste amazing. This chili is the overachiever we all need in our lives.

Ingredients You’ll Need

Okay, listen up. Here’s what you’ll need to make this magical concoction happen:

  • 2 cups cooked shredded chicken (leftovers are great but we aren’t judging if you grab a rotisserie chicken)
  • 1 can (15 oz) white beans, drained and rinsed (anyone else hates a canned bean that’s still slimy?)
  • 1 can (10 oz) diced tomatoes with green chilies (the spicier, the better)
  • 1 cup chicken broth (or water if you’re feeling adventurous)
  • 1 package (8 oz) cream cheese (the gooey goodness that will take this to another level)
  • 1 onion, chopped (a little crying in the kitchen never hurt anyone)
  • 2 cloves garlic, minced (because garlic makes everything better)
  • 1 teaspoon cumin (it will make you feel fancy)
  • 1 teaspoon chili powder (not too much unless you want to breathe fire)
  • Salt and pepper to taste (to make it personal)
  • 1 cup corn (frozen or canned, your call)
  • Fresh cilantro for garnish (because let’s be real, it makes everything look prettier)

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps and soon you’ll have a pot of white chicken chili fit for royalty.

  1. In a large pot, sauté the onion and garlic until they’re softened and make your kitchen smell like heaven.
  2. Add the shredded chicken, white beans, diced tomatoes, chicken broth, corn, cumin, chili powder, salt, and pepper. Stir it all together like it’s your best friend.
  3. Bring it to a simmer and let it cook for 20 minutes. This is the moment you take a little break (or dance around your kitchen).
  4. Stir in the cream cheese until it all melts together into a creamy cloud of joy.
  5. Serve hot, garnished with fresh cilantro. Boom! Dinner is served.

White Chicken Chili with Cream Cheese: 5 Cozy Comforts

Common Mistakes to Avoid

When making this chili, avoid these rookie mistakes to keep your dish as perfect as possible:

  • Not sautéing the onion and garlic properly: If you skip this step, your chili might taste like it was cooked by a bear. Just saying.
  • Thinking you don’t need to season it: If you don’t salt and pepper it, it’ll be bland as a cardboard box.
  • Dumping everything in without stirring: This isn’t a rock concert. Mix that stuff up or you might end up with weird pockets of flavors.
  • Ignoring the cream cheese: Leaving it out is like forgetting the chocolate in a brownie recipe. Don’t do it.

Alternatives & Substitutions

Worried about what you can and cannot use? No worries, I got your back. Here are some simple alternatives:

  • No shredded chicken? Use turkey or even crumbled tofu. Go ahead and make this chili plant-based!
  • Don’t have white beans? Kidney beans or black beans could totally fill in as substitutes. Live your bean life.
  • If you want a little kick, add diced jalapeños or hot sauce. More spice, more fun, am I right?
  • Hate cilantro? You do you. Just skip it or use parsley instead. Your chili, your rules.

FAQ

Alright, let’s answer some burning questions you might have.

Can I make this in a slow cooker? Sure thing. Just toss everything in and let it cook on low for 6-8 hours. Perfect for lazy afternoons.

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is your friend.

How long can I store leftovers? Store it in the fridge for up to three days. Just like you, it ages beautifully.

Can I freeze it? Absolutely. Just make sure it’s cooled down before you freeze it in a container. When ready, thaw and reheat. Boom!

What should I serve with this chili? Chips, cornbread, or a simple salad all work great. But if you ask me, just cuddle with a bowl of chili and call it a day.

Can I add extra vegetables? Of course! Bell peppers, zucchini, or whatever you’ve got hiding in your fridge can be added. Just chop them up and throw them in.

White Chicken Chili with Cream Cheese: 5 Cozy Comforts

Final Thoughts

Now go impress someone or yourself with your new culinary skills. You’ve earned it! Seriously, with a recipe this simple, there is no excuse to not become a chili-making legend. This White Chicken Chili with Cream Cheese isn’t just food; it’s a vibe! Cozy up, grab a spoon, and unravel the deliciousness one hearty bite at a time. Happy cooking!

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White Chicken Chili with Cream Cheese

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Gluten-free
Print Recipe

Description

A creamy, hearty white chicken chili that’s easy to make and perfect for cozy nights.

Ingredients

  • 2 cups cooked shredded chicken
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 package (8 oz) cream cheese
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup corn
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the shredded chicken, white beans, diced tomatoes, chicken broth, corn, cumin, chili powder, salt, and pepper. Stir to combine.
  3. Bring to a simmer and cook for 20 minutes.
  4. Stir in the cream cheese until melted and creamy.
  5. Serve hot, garnished with fresh cilantro.

Notes

Feel free to customize with extra veggies or spices to suit your taste.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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